Japanese chains and usa Beauty Secrets.
So I’m here with the most beautiful woman, and you’ve been really Beauty Secrets. over the past five-six years focused on Beauty Secrets as a solution for your well-being and you’re gonna share with me a little bit about your top three beauty secrets and beauty trends that you incorporated into your own life, having access to everything available, especially here in Japan where I think the women take beauty as something so serious.
What does beauty mean to you? Thank you, Well, beauty actually means
happiness for me because like when I had — I had two daughters and each
the time I had my baby I got like, non-beautiful.
Like every time I had my baby — well I was happy On the inside but like every time I had
my baby, it was more like something was taken out of me. Like my skin was getting very groggy and my hair was getting very like –
everything when I looked into the mirror I was like, who is this miserable woman
and that was one of the reasons why I thought, okay maybe I have to do
something about myself to make, like, to make myself happy and to make my
family happy because when I looked at myself I was so so miserable that I was
kind of like, so sad, sadder, and like I couldn’t be happy with my kids which was
very, very unhappy.
So that was one of the reasons I started my beauty product and the placenta, that was my first product, the placenta. So this is a placenta product so you began with the placenta and placenta very famous all over Europe as an incredible tool to really help improve the skin, the youth within our skin, and overall and you use it for energy and well-being.
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So tell us a little bit about it. So the placenta of course it is very good for your skin and for staying young but at the same time, I think it’s very like it’s an all-cure. Like the old people — like, olden people would drink like take the placenta’s kind of gross in a way but like after birth like animals they eat their placenta in order to regain the energy and that That explains it all I think.
After birth, they’re very tired and when they take their own placenta they can start
up and like stand up again so that’s one of the reasons why like even
if it works with human beings, too.
And so I would take it as an energy drink and not only for my skin but for my body and it also works for the liver, liver health so like after drinking a lot. I like, I love drinking so
like after drinking a lot or like even What you like to drink?
I would say anything. But like wine or champagne or like whiskey these
days or sake or anything but so like but after drinking, of course, that
like as you age it will be hard to digest and the next day you’ll be
hangover but like I tell you if you take the placenta at night before going to
the bed you don’t get as hungover as you do if you don’t take it.
So that’s one of the ways that I use it. Let’s take a look Okay This comes in a very, very small package and it’s very, very light Should we each take one? Okay, sure. There you go. Yeah, you just squeeze it and twist it Both: Cheers! Is it my turn? I’m a little bit nervous to try to this, honestly, to be drinking the placenta.
But if it gives me any sort of the benefit of what you’re speaking about. You know I
obviously am very aware of it, it’s part of many cultures in Europe as a tool for
beauty so I’m gonna trust you and go for it. So it tastes like it’s got a
pungent, strong flavor to it Definitely one of the key beauty secrets
here in Japan.
I see the different percentages of products not probably of the same quality in the marketplace. Do you consider it to be one of the key beauty secrets? Placenta and collagen is very, very like it has been and it will be I think one of the key elements in Japan but I would say placenta is more —
since it is the placenta, some people would consider it as not a drinking
product like they don’t want to take anything “placenta” as a drinking
thing but like I would say if it works, no problem. And if you think about this
collagen is coming from, oftentimes, the hide. Like in China, they use the donkey hide for the very high-quality collagens and it’s the film that’s like right underneath the hide, or you use bones and joints, and they get you to know broken up into very small
micronized, hydrolyzed collagen sometimes is the chicken sternum.
I mean there are different sources you can get fish collagen, right pork collagen
absolutely. Between the skin and the muscle, yeah. So to think about that
versus the placenta, I don’t really see the difference. I don’t see many Japanese origins or Asian people going, UGH, but like just tell you the truth the Western people. Right. But here in Japan where beauty is at such a high level and you consider
placenta and collagen to be the two sort of like beauty staples.
It is, it is. And people — it doesn’t go away, it’s always there. Like other things it comes and goes like out of the market. In the market, out of the market, but like collagen and
the placenta is always, always there. For some reason. So collagen and placenta
as the two main staples; where do you typically get your collagen from? I think
I would say mostly every day because I do take fish and when I take fish I take the skin
as well, I eat the skin as well. And like the pork, I try to eat all the parts. Like
I don’t try to only eat the red meat part but like try to eat the fatty part and the skin part as well which makes us natural collagen and the chicken and like everything.
Where did you learn that? I guess it’s from my mother? My mom like used to — she made a lot of soups. I don’t think it’s the Japanese way because the Japanese way is more like the miso soup, I don’t think they take the broth from chicken but since I did grow up abroad like I think she learned to like cooking from the Chinese person that she
knew in the US I think that’s where she learned her cooking and that’s where
it came to me.
That’s beautiful. Everywhere I go there’s green tea. From the moment I wake up in the morning, everybody is drinking hot tea, cold tea, matcha tea, and green everywhere, and it makes perfect sense because of the powerful EGCGs that are found in green tea. It really seems to be one of the core staples here in Japan and it’s a wonderful thing, something that probably much of the world could learn from.
Tell me a little bit about how long you’ve been drinking green tea and then why you consider green tea, or the unique and special form of green tea that we’re going to talk about, so incredibly important. Well, I actually love green tea like normal and any
any kind of tea but like when it comes to green tea since it’s so hot, it’s very very potent and it’s very very strong in many ways I kind of get affected by it a lot and I can’t sleep at night when I take too much green tea or maybe a little bit of stomachache when I drink too much.
But the reason why I came up with this soju and then I thought why this would
be such a good alternative to the green tea that’s already in the market was
that this soju is non-caffeine and soju leaves are non-caffeine and at the same time like green tea actually lowers the temperature of your body whereas soju is high-ers — it makes your body warmer and in Japan, it’s essential for the woman to stay warm inside.
It’s good for the well-being. For a woman’s body to be warm is the most important thing. The higher the temperature’s better. It’s so interesting that you say that because one of the key themes that I’ve observed over here is how warmth is connected to beauty so the treatments that I’ve had at the spas are warming everything is sort of with this focus on heat and I like what you’re saying here so how does soju impact the warmth in our body?
It just warms your body, whereas green tea cools down your body, and if it’s warm,
of course, the immune system works better, and the body system gets more vibrant, it gets energetic and doesn’t know about the other countries but in Japan the woman the concern — one of the biggest concerns is digestion and since as you can see many Japanese they’re like very, very thin Japanese late girls but they always, always think about diet, like trying to lose more weight right and they do it in a very, very radical way it’s a very I would say not a very healthy way and they try to drink what do you say like laxatives and of course, that is the way they could like, eliminate.
But when it comes to soju it comes in a very natural way so like it’s more like your body adjusts so that it becomes easier to digest and so you wouldn’t think of like, “I need to go to the bathroom” but it’s more like OH this morning you’re very, very happy about your health, every single morning. And that’s kind of like as a child it was such an everyday thing, it was such an easy thing but like when you grow older and you’re eating not as healthy as before then it’s gonna be harder but like with soju I would say I can promise you some kind of healthy life just like your childhood.
So tell me the difference between soju. What is a little bit of the history of this type of — it’s a type of green tea? I would say, no, it’s not a type of green tea. It’s a Chinese herb There’s
like five or six very high-ranked Chinese herbs like ginseng and I forgot. There are five, five, or six, and soju is considered to be one of them and so it was very hard for regular people to reach soju in China was grown in only one part of China in a very special area. Now I don’t think so, it’s like all over.
But at one time it was only in one area but when it came to Japan I guess they knew that it was gonna be a big hit so they grew it everywhere so now you can see soju everywhere, I think so, but here in Japan, it’s really really hard to to find a Japanese farmer who raises soju and at the same time the farmers are getting very, very old so it’s really, really hard to get some quantity and a good quality soju in Japan but I try to work with the farmers and I get it. And can you show me how I should best drink it?
And then this is it as well? This is the bottle. And this I can find at pharmacies and at convenience stores? Actually, this is found in a special convenience store, it’s called Natural Lawson. Other than that you can find it in organic select stores and it’s all over in Japan. Okay, so this bottle is one of the eye-catching bottles.
So there’s powder here inside the cap and so if you open it you just
have to twist and the powder comes out. And that’s the soju? All you have to do is shake. That’s all you have to do, is shake it? There’s only soju green powder inside the cap. Nothing else. No additives, no preservatives. One of the reasons why I separated the
powder and the water is because I didn’t want to add any additives or
preservatives.
Oh, it’s delicious. It’s like green tea, but milder maybe. It does taste milder than green tea. Excellent. I always consider enzymes to be the spark of life and you had
mentioned to me that in Japan women are very much focused on digestion and
and how it’s working and keeping the warmth sort of in the microbiome which I
found to be fascinating.
One of the things I’ve noticed as I’ve been shopping around here is how enzymes are being sold everywhere, right? They’re everywhere, and we don’t see that yet in the US. Like, enzymes are popular in The US but I see them here like on the front counter at different shops, and even at In some restaurants, you see enzymes so why are enzymes
important to you and why do you consider them to be one of your three most
important beauty rituals?
One of the reasons why I started enzyme is that I didn’t want to go out of my box which is like not only organic but something natural and like everything made in Japan and I wanted to talk to the farmers and I wanted to see where it was made or I didn’t want to
get it from anywhere that I don’t know where it comes from so this enzyme also
was from the western part of Japan which is called Okayama prefecture
There are 75 different kinds of fruits and vegetables inside this enzyme.
It’s fermented for three and a half years. Wait, wait, for three and a half years you were fermenting it? Can I pour it while you’re telling us about it? Okay, 75 fruits and vegetables. And how much should I pour?
I’d say try a little bit. It’s very sour. It’s quite strong. Some people would say too strong
but the reason why I’d say if you had to take in other enzymes that are in the
market you would find this very, very tasty. Thank you. Cheers to the spark of life.
Very, very tasty. It’s good, isn’t it? So we did add grape juice, like organic Japanese- made grape juice in it but other than that it’s the enzyme paste that they had fermented for three and a half years and so this fermenting is considered with brown sugar from Okinawa and… (Lactose) from Mongolia and they used those and only those and fermented for like three and a half years and they don’t use any heat or any pressure so they just leave it and like sometimes stir it and what I found very amazing was that they ferment every single fruit or vegetable individually because they always use the best fruit in the season.
Let’s say they take the peaches in the season, they take peaches and ferment
in a barrel, one barrel, and they do it for three and a half years and they add
it at the end, they mix it together at the end so that’s one of the reasons why the enzyme itself is very tasty it has a lot of sugar already, natural sugar, and of course, a lot of nutrition because it’s in season so I thought, okay, maybe this could be one of the things that I could give my kids or I could give my husband support for like health but basically, for everything that I make I want something for myself and at the same time, I want to give it to my family.
I don’t know I don’t want to put any additives in or preservatives in so that’s one of the reasons why I made this. Beautiful product. And I think that you know, it’s just fascinating the emphasis on three and a half years to create such a wonderful thing. It
must be such a long time to stir it and stir but they do it and I guess they do an amazing job. N: Yes, absolutely, you can tell. Thank you so much for sharing these enzymes
and really the spark of life and beauty. Thank you!
